Navarran White Beans (Poches de Navarra)



Serving size

about 1 1/4 cups
210 Minutes

This recipe can easily be multiplied, but you’ll need a big pot. This recipe is actually better the day after cooking (like many soups) and keeps well, refrigerated, for 4-5 days.

Navarran White Beans (Poches de Navarra)


3 15 ounce can Canned no salt added navy beans (NOT drained/rinsed)
1 Tbsp. Olive oil
4 clove Garlic, raw (minced)
2 ounce Prosciutto (minced)
1 large White onions (diced)
1 large Green bell peppers (diced)
1/2 Large Red bell peppers (diced)
1 tsp. Paprika
1/2 tsp. Ground coriander
1 tsp., leaves Dried thyme
1/2 tsp. Salt
1 to taste Black pepper
2 cups No salt added vegetable stock


Place the olive oil in a large stock pot over medium heat.

Add the onion and saute for about 4 minutes.

Add the garlic and saute for 2 minutes.

Add the prosciutto and saute for 2 minutes.

Add the green and red bell pepper and saute for 1 minute, stirring frequently.

Add the beans along with the paprika, coriander, thyme, salt, pepper, and vegetable stock, and stir.

Cover and simmer for about 30 minutes. Stir occasionally.

Uncover and simmer for about 60 minutes. Stir occasionally.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Many restaurants in the Navarran region of Spain will serve some variation on these white beans. Some have peas or broad beans along with the white beans, and others are made with white beans alone. Some have peppers and others don’t. Most have onions and garlic, but many will not use the ham.

All of them are delicious, however, and here’s a super easy dish that is great and great for you – with a full serving of legumes and a full serving of veggies. This is my favorite version and I arrived at the recipe through a bit of research, a lot of tasting during my travels, and some discussions with chefs in Spain. This recipe is labelled Navarran White Beans, but it is usually listed on menus in Spain simply as “poches” or more properly Poches de Navarra.  

These are most often served as a first course and are sort of like a soup. They are super with just a salad but also can be great paired with a piece of grilled fish or chicken for the perfect dinner.

"It can be exhausting eating a meal cooked by a man. With a woman, it's, Ho hum, pass the beans. A guy, you have to act like he just built the Taj Mahal."

Deb Caletti, The Queen of Everything